Recess Peanut Butter Cups
By Gloria Pitzer, from Gloria Pitzer’s Better Cookery Cookbook (Secret Recipes, St. Clair, MI; May 1982)
The development of this recipe grew from a request made by a local group of parents whose children followed the Feingold diet to arrest hyperactivity. It became one of my most popular recipes across the country – and when I heard from the people at Hershey’s, in Pennsylvania, they were quite upset with my having such a recipe. I assured them that the name ‘Recess’ was drawn from the dictionary definition of the word, meaning ‘a hidden or secret place’ – quite in keeping with the theme of my series. And, because Hershey’s makes the famous product by a similar name (of which there are many in various industries, such as Goodyear and Goodrich both making tires), naturally, I recommended using Hershey’s chocolate in this recipe. I have had recipes sent to me by those who also try to imitate the famous product, but they each contained powdered sugar and were more like a cookie than a candy. I detected no powder sugar in my samplings of the famous product – so I didn’t include it in my imitation.
- 1 8-oz Hershey’s milk chocolate candy bar
- 3/4 C peanut butter
- 4 TB butter or margarine (or 6 tablespoons melted paraffin – optional – but I use it, adding it to the chocolate when I melt it with the peanut butter. It’s up to you!)
- 3/4 C additional peanut butter
- In top of double boiler, over HOT but not boiling, water, melt together the 1st three ingredients, stirring well.
- Put ¾ cup additional peanut butter in top of another double boiler over simmering water – or in a heat-proof bowl in a shallow pan of simmering water. Let peanut butter melt just to a pouring consistency.
- Have 24 miniature paper liners placed inside cupcake or muffin tin wells. You can place them side-by-side on a cookie sheet, but I like the support that the cupcake tin wells give the papers while the candy is “setting”.
- Next, divide HALF of the chocolate mixture, equally between each of the paper liners.
- Then, divide ALL the melted peanut butter between each of them, spooning it over the top of the chocolate.
- Finally, divide the remaining chocolate over the top of the peanut butter.
- Let it stand, at room temperature for 2 hours to “set”. Keep them refrigerated in a covered container up to a week. They’ll keep frozen for months – if they even last that long!
- NOTE: if you don’t want to bother with the cups, grease a 9-inch square pan, spreading half of the chocolate mixture evenly over the bottom and then the peanut butter over that and finely the remaining chocolate mixture over the peanut butter layer. Let it set until firm to the touch and cut into neat little squares. Makes about 36 pieces, depending on the size of your squares.